Wednesday, December 16, 2009

Sweet Potatoes

I have been using this sweet potato recipe for a few years now, and it is delicious! It has been getting rave reviews. So I thought I would share it with you, but mostly for Jenni's mom. She has been wanting it for a few years now apparently. It is an adaption of a Paula Dean recipe, and you know what that means, fattening, indulgent, yumminess. Hey, it is only a couple times a year right?
But first, what is the difference between a sweet potato and a yam?

According to "The New Best Recipe" cookbook, which I highly recommend, it depends on where you live. "In US markets, a "yam" is actually a mislabeled sweet potato. In other parts of the world, a yam refers to a true yam, a vegetable having no relation to the sweet potato. "

"Sold under the label "name" or "igname" here in the US, a true yam has a hairy, off-white or brown skin and white, yellow, or pink flesh. This tuber is usually sold in log shaped Chunks that weigh several pounds each. Unlike a sweet potato, a true yam tastes bland and has an ultra-starchy texture. It cannot be used as a substitute for sweet potatoes."
So thus, a yam and a sweet potato here in the us are probably the same thing. It just depends on the color of the skin. Usually a US "yam" has red skin and the "sweet potato" has light skin. They are usually near each other in the supermarket too.

I also read to not store them in the refrigerator and take them out of the plastic bag when you get home. Store them in a dark, well ventelated spot. I also had mine on the kitchen counter for a week or so and they were fine.
Alright, on to the recipe. (I feel like Alton Brown with all the facts.)

Here is the original recipe link Twice Baked Sweet Potatoes

Here is my adaption.

Twice Baked Sweet Potatoes

• 4 medium sweet potatoes, scrubbed
• 1/2 cup heavy cream
• 1/2 cup butter (1 stick), softened
• 1/2 teaspoon pumpkin pie spice
• ¼-1/2 cup brown sugar
• 1/4 teaspoon salt
• Freshly ground black pepper, to taste
• 1 cup miniature marshmallows or
• 1/2 cup brown sugar and 1/2 cup pecans, chopped

Preheat oven to 400 degrees F. Place potatoes on a baking sheet lined with parchment paper or foil. Bake until fork tender, about 45 to 60 minutes. Let rest 5 min.

Handling the potatoes with a pot holder, slice each in half lengthwise and scoop out the flesh into a large bowl or food processor. The skin on mine usually just falls off so I just pull the peels off.

To the bowl, add the heavy cream, butter, pumpkin pie spice, brown sugar, and salt and pepper.

Processes in food processor or by hand until potatoes are desired texture. I find them to get a little too mushy in the food processor and like them a little lumpier then silky smooth.

Place sweet potato mixture in a greased 8x8 or 9x9 pan depending on how much meat you got out of the potatoes. Sprinkle brown sugar and pecans on top, or marshmallows.

Bake at 400 degrees until marshmallows are melted or brown sugar is caramely on top.
I have also done it at 350 for longer while the rolls baked and everything got situated after the turkey or ham came out of the oven.

You can also make it a day in advance and do the final bake the day of the meal to make things a little easier on yourself.


  1. YIPPEE! Thanks Cali! Maybe I'll make them for Christmas...

  2. yay! i just closed my eyes and relived Thanksgiving all over again ;0)